Remove the giblets from the goose, cut off the rump and prune the ends of the wings. Wash the goose inside and out under cold water and pat dry with kitchen roll. Wash the orange, celery stalk, carrots and apple. Peel the onion and carrots Roughly chop everything and mix in the thyme and mugwort. Season with salt and pepper and stuff the goose. Sew the goose shut with kitchen twine.
Mix the oil, paprika powder and salt and brush the goose all over.
Heat the lightly oiled cocotte in the oven. Place the goose in the cocotte and pour in the chicken stock. Cook for around 200 minutes at 200°C (upper/lower heat). Two to three times while cooking, scoop the juices from the cocotte and pour them over the goose. Remove the lid from the cocotte for the last half an hour of the cooking time.
Peel and dice the onions for the red cabbage. Clean the red cabbage and cut into strips. Braise the onions in lard in a large pot until translucent. Add the red cabbage and braise for another 5 minutes. Add all the spices, cranberries, stock and red wine. Simmer the red cabbage for 20 minutes over a medium heat, stirring occasionally. Wash the apple and cut into bitesize pieces, add them to the red cabbage and allow to simmer for another 20 minutes. Season to taste with salt and pepper. Remove the cooked goose from the oven and serve with the red cabbage.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
Gently pour the batter into the middle of the hot pan, return the pan to the oven, and bake for about 20 minutes or until the Pancake is golden and fluffy like a soufflé (only the edges will rise towards the end).
Quickly drizzle the Pancake with the chocolate then sprinkle with the fruit and mint, dust with a little confectioners' sugar, and serve immediately.
